Parameters
Temperature
180°C optimal
150°C to 200°C range
Temperature range for optimal sublimation of food-grade dyes
Time
1-2 minutes
30 seconds – 5 minutes
Equipment
Heat pressVacuum chamberFreeze dryerPorous edible substrates
Sensory Profile
Aroma ()
SweetFruityCitrusy
Compounds: Vanillin, Ethyl maltol, Limonene
Taste
SweetnessSourness
Texture
CrispyDryLight
Wine Analogy
Like decanting wine to release volatile aromas
Coffee Analogy
Similar to freeze-dried coffee's aroma retention
Perfume Analogy
Comparable to scent sachets releasing fragrance when heated
Origin & History
Civilization
Japanese
Era
Edo period (1603-1867)
Region
East Asia
Spread Path
Trade and cultural exchange with China and Europe